Cranberry Pecan Pie
 

*Ingredients*

2 cups fresh or frozen cranberries
1 cup orange juice
1/2 cup honey
2 tbs cornstarch
2 tbs cold water
1/2 tsp orange extract
1 baked 9-inch pie shell whit fluted rim
Pecan Topping (recipe follows)
 

*Preparation*

Combine cranberries, juice and honey in medium saucepan.  Cook, covered, over low heat 15 min. if using fresh cranberries or 20 min. if using frozen berries.  Cool.

Puree cranberry mixture in blender; return to saucepan.  Combine cornstarch and water in cup.  Stir into cranberry mixture.  Bring mixture to a boil over high heat and cook until thickened.  Stir in orange extract.

Cool, then pour into pie shell.  Spoon Pecan Topping evenly over cranberry mixture.

Bake in preheated 350 degree  oven 20 min. or until top is bubbly.  Cool on wire rack.  Serve at room temperature or chilled.
 

Serves:   Makes 8 servings
 

Pecan Topping

1/2 cup honey
3 tbs butter or margarine
1 3/4 cups pecan halves

Combine honey and butter in medium saucepan.  Cook and stir over med. heat 2 min. or until mixture is smooth.  Add pecan halves and stir until well coated.